Corn is so much a part of American culture that its origin is recorded in histories and religious books of Native Americans dating back to the 8th century. By the 16th century, Indians were successfully cultivating many varieties of corn (maize) from Canada to Chile. Europeans first discovered corn in 1492 when Columbus saw vast acres of it in Cuba. And even though the Pilgrims learned to cultivate it in the 1600s, it wasn't until this century that sweet corn became popular. Clearly, this is one vegetable we'll never lose a taste for serving.

Corn is cut in the field and brought in by semi load.

Trailers are backed into a conveyor belt with high sides to contain the corn. A conveyor belt in the bed of the trailer moves the product onto the production conveyor belt.

Corn is then husked and put into the corn production line. Two things happen on the corn line. Cutting corn on the cob and cutting corn off the cob. As cobs are being cut to size other corn is moving up the production line to have the kernels cut off the cob.

This room is where we take kernels off the cob.

Corn is fed to the machines at the right pace to maximize cutter output.

Corn is fed into industrial cutters which take the kernels off the cob.

Once corn is cut it goes down a middle shoot to be taken to the blanchers, grading tubs, and color sorters. Another shoot will take discarded product out to the silage pile to be sold to farmers as feed for cattle and other animals. Another shoot takes uncut product and puts it back into the cutting line to be processed.

Color sorters use and electronic eye to identify and discard corn that does not meet the color standard of our product. After the blancher the cut corn is cooled and conveyed to large freezing tunnels which will efficiently quick freeze each kernel. Then the frozen corn is put into big totes awaiting it’s time to be package and or shipped.

Good product is put on to a conveyor which will take the product to the blancher, a high temperature bath, which cleans and cooks the corn.